Meal Prep Chicken Burrito Bowls Recipe

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DirectionsStep1To make the chipotle cream sauce, whisk together Greek yogurt, chipotle pepper, garlic and lime juice; set aside.Step2In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.Step3Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground chicken, chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste.Step4Cook until chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.Step5Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn and pico de gallo, drizzled with chipotle cream sauceIngredientsIngredients1 cupBrown Rice1 tablespoonOlive Oil1 ½ poundsGround Chicken½ teaspoonChili Powder½ teaspoonGarlic Powder½ teaspoonGround Cumin½ teaspoonOregano¼ teaspoonOnion Powder¼ teaspoonPaprikaadd Kosher Salt (and freshly ground black pepper)1 (15-ounce) canBlack Beans (drained and rinsed)1 (15.25-ounces) canWhole Kernel Corn (drained)½ cupPico De Gallo (homemade or store-bought)½ cupPlain Nonfat Greek Yogurt1 Chipotle Pepper (in adobo sauce, minced)1 cloveGarlic (minced)1 tablespoonLime Juice (freshly squeezed)See moreFrom damndelicious.netRecipeDirectionsIngredientsExplore furtherWeekday Meal-Prep Chicken Burrito Bowls - Tastytasty.coMeal Prep Chicken Burrito Bowls Recipe by Tastytasty.coChicken Burrito Bowls Healthy Meal Prep Recipe Clean …cleananddelicious.comChicken Burrito Bowl (Copycat Chipotle Chicken)easychickenrecipes.comChicken Burrito Bowl - Healthy Fitness Mealshealthyfitnessmeals.comRecommended to you based on what's popular • Feedback

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    Meal-Prep Chicken Burrito Bowls

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  • WEBJan 7, 2017 · Marinate in the fridge for 20 minutes or up to 48 hours. Heat a large pan to medium-high heat. Cook chicken breasts for 5-7 minutes …

    Rating: 4.6/5(30)
    Total Time: 1 hr
    Servings: 4
    Calories: 335 per serving
    1. For the Chicken: In a large bag or bowl, combine the chicken and taco seasoning along with 1 tablespoon oil. Marinate in the fridge for 20 minutes or up to 48 hours. Heat a large pan to medium-high heat. Cook chicken breasts for 5-7 minutes per side or until fully cooked. Remove from pan and rest for 10 minutes then chop into bite-size pieces.
    2. In the same pan, add a teaspoon of oil along with sliced bell peppers and onion. Saute for 3-4 minutes or until the veggies are tender.
    3. For the Rice: While the chicken is cooking, boil 2 cups water in a large pot over high heat. Once the water has boiled, add the rice and 1 teaspoon oil. Season with salt and pepper. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed. Add in the cilantro and fluff rice with a fork.
    4. To make guacamole and tomato salsa; While the rice and chicken are cooking, mash the avocado in a small bowl. Add half the minced cilantro (1 tablespoon), half the minced onion (1 tablespoon), and half the minced jalapeno. Sprinkle with salt and pepper and juice of 1/2 lime. Stir until the avocados are fully mashed. Set aside. In another small bowl, combine the diced tomatoes, and the remaining minced cilantro (1 tablespoon, minced onion (1 tablespoon), and half of the minced jalapeno. Please note, the recipes for the guacamole and salsa and lettuce only makes enough for 2 days so they don't go bad. for the

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    WEBAug 30, 2019 · Add the cauliflower rice, season with salt, pepper, and chicken broth (or water), and cook until tender. Transfer to a …

    Rating: 4.4/5(143)
    Calories: 517 per serving
    Total Time: 35 mins
    1. Heat one teaspoon of oil into a large non-stick saute pan. Toss in garlic with a pinch of salt and sauté until fragrant.
    2. Add cauliflower rice to the pan along with salt, pepper and chicken broth (or water). Pop on the lid and cook for 3-4 minutes or until the rice is tender.
    3. Transfer to a bowl and allow to cool before stirring in scallions, cilantro and lime juice. Set aside.
    4. Heat a large non-stick saute pan over a medium heat, add in remaining oil and ground chicken. Season with salt and pepper and break into crumbles with a rubber or wooden spatula until the chicken is in crumbles.

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    WEBMay 15, 2020 · Simple, tasty, and almost hand-free! Check the step-by-step: Cook the chicken. You cook the chicken with salsa in the slow …

    Rating: 5/5(26)
    Total Time: 4 hrs
    Category: Dinner
    Calories: 239 per serving
    1. Combine the chicken and salsa in a slow-cooker dish. Cover and cook on high for 4 hours or 6 hours on low, until cooked through to an internal temp of 165F. Shred the meat between two forks.
    2. In a large skillet, heat oil over medium-high heat. Add the riced cauliflower and sauté for about 5 minutes until the cauliflower rice is heated through and tender. Add in cilantro, stir to combine, turn off heat.
    3. To assemble, create a bed of cauliflower rice in a meal-prep container, top with salsa chicken, cheese, guacamole, black olives, sour cream, and additional cilantro.

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    WEBMay 14, 2023 · Preheat oven to 400˚F (200˚C). Line a baking sheet with foil. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil. Sprinkle the taco seasoning evenly over both sides of the …

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    WEBOct 20, 2022 · Instructions. If you're making the chipotle sauce combine the yogurt, sour cream, garlic, lime juice, and honey in a small bowl. In a large non-stick skillet over medium heat, saute the ground chicken. Add in …

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    WEBMar 15, 2020 · To use grilled corn on the cob instead of canned: Preheat a grill or grill pan, rub corn all over with oil and season generously with salt and pepper. Cook for about 8-10 minutes, turning every couple of …

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    WEBMay 5, 2020 · 4 from 3 votes. This Chicken Burrito Bowl Recipe is perfect for meal prep: quick, easy to make, healthy, gluten-free, and loaded with crockpot chicken, beans, corn, a tangy dressing, and more! Prep Time: …

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    WEBApr 19, 2022 · Bake ~25 mins or cooked through, 165 F. Allow chicken to cool and then cut/shred chicken breasts into bite-sized pieces. In a medium pot, add 1 cup rice + 2 cups water. Bring to a boil. Cover w/ lid and turn …

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    WEBMay 14, 2023 · Preparation. Heat the oil in a large skillet over medium-high heat. Toss in the onion with a pinch of salt and sauté until the onions have softened, about 3 minutes. Move the onions to the sides of the pan to …

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    WEBFeb 14, 2017 · COOK CHICKEN: Heat remaining oil in a skillet over high. Cook chicken in a single layer (not overlapping) for 2-4 minutes each side until it reaches 165°F. Once cooked, transfer the chicken to a plate and …

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    WEBApr 6, 2023 · Instructions. Preheat your oven to 350 degrees. Cook the 1 cup of rice according to package directions, adding a pinch of salt. Once cooked, stir in the cilantro, lime juice and a pinch of pepper and fluff with …

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    WEBMar 31, 2019 · Instructions. Cook the rice according to directions. Mix in paprika, cumin, cayenne, and pepper when the rice has about 5 minutes left. Set aside. Layer each bowl or container with kale, tomatoes, …

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    WEBApr 19, 2024 · Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Cover and keep warm. Position a rack in upper third of oven; preheat broiler to high. Coat a large rimmed baking sheet with …

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    WEBFeb 7, 2022 · Cook the chicken. Add the chicken, taco seasoning, and salsa to a slow cooker. Cover and set on low for 4 to 6 hours. Check for an internal temperature of 165 degrees. Shred the chicken into bite-sized …

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    WEBNov 13, 2022 · These Chicken Burrito Bowls are an awesome meal prep recipe! Filled with chicken, cilantro lime cauliflower rice, corn, black beans, topped fat free salsa, and non fat Greek yogurt. These bowls are …

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    WEBRefrigerate and consume within 3-4 days; To keep the guacamole fresh: add lime juice, cover with a plastic wrap and store in air-tight container.

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